Indian Non-Veg Recipe – Chicken Biryani
A special dinner non-veg recipe like Biryani is no rocket-science!
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
To marinate the chicken –
• 30 grams– ghee
• 200 grams– onion
• 500 grams – chicken
• 4 cloves – garlic
• 1 teaspoons – chopped ginger
• 7 grams – ground coriander
• 7 grams – ground cumin
• 1 grams – chili powder
• 8 grams – ground turmeric
• 12 pieces– green cardamom pods
• 6 pieces – cloves
• 2 pieces – bay leaves
• 1 teaspoon – ground cinnamon
• 140 grams – plain yogurt
• Salt to taste
• 2 teaspoons – lime juice
• 1 green chili
• 1 small bunch of coriander leaves
• 1 small bunch of mint leaves
• Freedom Sunflower Oil
To cook rice –
• 250 grams – basmati rice
• 2 liters – boiling water
• 20 grams – salt
Additional prep –
• 2 saffron – optional
• 20 ml – ghee
• 25 grams – cashew nuts roasted
Garnish –
Fried onions, coriander, mint leaves, tomato and cucumber slices
Ingredients
To marinate the chicken –
• 30 grams– ghee
• 200 grams– onion
• 500 grams – chicken
• 4 cloves – garlic
• 1 teaspoons – chopped ginger
• 7 grams – ground coriander
• 7 grams – ground cumin
• 1 grams – chili powder
• 8 grams – ground turmeric
• 12 pieces– green cardamom pods
• 6 pieces – cloves
• 2 pieces – bay leaves
• 1 teaspoon – ground cinnamon
• 140 grams – plain yogurt
• Salt to taste
• 2 teaspoons – lime juice
• 1 green chili
• 1 small bunch of coriander leaves
• 1 small bunch of mint leaves
• Freedom Sunflower Oil
To cook rice –
• 250 grams – basmati rice
• 2 liters – boiling water
• 20 grams – salt
Additional prep –
• 2 saffron – optional
• 20 ml – ghee
• 25 grams – cashew nuts roasted
Garnish –
Fried onions, coriander, mint leaves, tomato and cucumber slices
Directions
To marinate the chicken
(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)
Cut the chicken into large chunks, skin on. Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown
Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade. Store the marinated chicken in the refrigerator overnight.
To cook the rice
Soak the basmati rice in water for 45 minutes and drain. Bring the water to a boil and add some salt. Add the basmati rice. Cook over medium to high heat for three minutes and keep stirring occasionally.
Remove the rice when the rice grain can be broken into 2-3 parts and drain
Time to assemble
Place the marinated chicken in a heavy bottom pot. Spread half of the rice on it. Spread half of the remaining fried onions, coriander and mint leaves on the rice
Layer the remaining rice on the fried onion, coriander, and mint leaves. Add some ghee at this stage. Close the lid and seal with some dough or use a damp kitchen towel to seal the lid. Cook over low heat for about 20 minutes
Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes. Remove the lid and the dough
Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!
